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Chicken Chow Mein – Paleo – Low Carb

This Chicken “Lo Mein” or “Subgum” Chow Mein is just as addicting and crave-worthy as the msg laden stuff I used to love as a child. And oh, I loved Chinese food as a kid. On the special occasion nights that we got take out my mom would have to go through the drive through for my little sister’s plain hamburger no sauce and fries and then dart across the street for my Chinese food special #5 that came with subgum chicken chow mein (or low mein), sweet and sour chicken, hot and sour soup, and egg rolls. It’s no wonder I have dedicated so much of my blog to recreating these Chinese food favorites, as they became my favorite “comfort foods” at such a young age. I now prefer my grain-free, paleo versions to the “fast food” served in many Chinese restaurants these days too! Let’s face it high quality pasture raised meats, organic veggies, and soy-free meals taste so much better and make ya feel better too.

This chicken chow mein recipe can be prepared with Miracle Rice(pictured above) which is more like “Chicken Subgum Chow Mein” or with Miracle Noodles, Zucchini Noodles (pictured above) more like “Chicken Lo Mein”, or over cauliflower rice. I was REALLY skeptical about Miracle Rice before I tried it. And guess what, I actually really like it! The trick is to rinse the Miracle Rice using this strainer, simmer in a little water with a splash of vinegar for a few minutes, then rinse again with the strainer, return to heat, and serve with your favorite meat, veggies, and sauce. The only place the Miracle Rice has failed me so far was when I tried making sushi with it, as it just didn’t stick together as well as regular rice. Otherwise I love using Miracle Rice as a starch-free, grain-free replacement for rice. I love how filling it is, and it compliments this dish really nicely. But if you tolerate regular white rice, feel free to use it with this recipe too!

This dish makes great leftovers, so feel free to double the recipe so you can enjoy this recipe for lunch the next day too!

Heat a wok or skillet over medium high heat, add in 1 Tablespoon coconut oil.

When oil is hot add in chopped chicken breast.

After chicken is thoroughly cooked spoon out on a dish and set aside.

Add a little more oil to the pan and add in all veggies (except cilantro and green onions). Deglaze the pan by adding in vinegar, stir around until flavorful bits are pulled off the bottom. Add in coconut aminos, fish sauce, toasted sesame oil. Cook over medium high heat for 10 to 15 minutes covered so ingredients are well steamed. Add cooked chicken back in with veggies.

For Miracle Rice: open packet of rice, rinse in a strainer under tap water, then simmer for 5 minutes in a couple cups of water with a Tablespoon of rice/white wine vinegar. Rinse again in strainer, heat up and serve. I use the same technique for cooking Miracle Noodles.

For Zucchini Noodles: use a spiralizer to cut the zucchini into noodles. You can then add them to the pan with veggies for the last minute or two of cooking. I like to just lightly cook the noodles.

*AIP version: omit sesame oil, omit optional sesame seeds or almonds. Instead of rice vinegar use either white wine vinegar or coconut vinegar. For AIP this dish can be served with a side of cauliflower rice or zucchini noodles.

*If you don’t have coconut aminos, you can use 1 Tablespoon of soy sauce (soy is not paleo) or 1 Tablespoon of balsamic vinegar.

*Kohlrabi is my favorite veggie and I love the natural crunch in texture it adds to this recipe. Feel free to use water chestnuts in place of the kohlrabi, which are often used in chow mein, though they are high in starch.

Below is my favorite version of this chicken chow mein with Miracle Rice.